15 minutes
30 minutes
Serves 6
Recipes » Creamy Chicken “Pot Pie” Mezzi Rigatoni

Creamy Chicken “Pot Pie” Mezzi Rigatoni

All the cozy comfort of a classic chicken pot pie—without the crust. This creamy pasta dish features tender chicken thighs, hearty vegetables, and Italpasta Artisan Mezzi Rigatoni, all wrapped in a rich, savoury sauce that’s perfect for chilly nights or easy weeknight dinners. It’s familiar, satisfying, and ready to impress with just one pan.
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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 750 g boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 carrots, small diced
  • 2 stalks of celery, thinly sliced
  • 1 leek (white part only), halved lengthwise and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) onion powder
  • 2 tsp (10 mL) Italian seasoning
  • 1/2 tsp (2.5 mL) chili flakes
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) pepper
  • 1 cup (250 mL) chicken stock
  • 1 cup (250 mL) heavy cream
  • 325 g Italpasta Artisan Mezzi Rigatoni
  • 2 tbsp (30 mL) butter
  • 1/3 cup (80 mL) roughly chopped parsley

Instructions

  • Place a large pot of water over medium-high heat to boil
  • Place a large (14-inch) skillet over medium heat. Add the vegetable oil. Add the chicken and cook, stirring occasionally until slightly browned and almost cooked through. 
  • Add the carrots and celery and cook for another 6-8 minutes or until the vegetables are starting to soften slightly. Add the leeks and cook for another 5 minutes until soft.
  • Stir in the garlic, onion powder, Italian seasoning, chili flakes, salt and pepper. Cook for 1 minute until the garlic is fragrant.
  • Pour in the chicken stock and heavy cream. Bring to a simmer and cook, uncovered for about 6-8 minutes until the sauce has thickened and reduced by one third. 
  • In the meantime, salt the boiling water. Add the pasta and cook until al dente. 
  • Use a slotted spoon to transfer the cooked pasta to the creamy chicken mixture, bringing some of the pasta water along with it. Cook the pasta and sauce for another 2-3 minutes until the sauce is thick and sticking to the past. Stir in the butter and parsley. 
  • Serve.
Recipe By: Andrea Buckett
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Nutritional Analysis

Calories: 570kcalCarbohydrates: 48gProtein: 32gFat: 27gSaturated Fat: 27gTrans Fat: 0gCholesterol: 150mgSodium: 680mgFiber: 3gSugar: 4g